Spinach Falafel & Pumpkin Couscous

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper.

When the veggies are done, add them to the saucepan with the garlic couscous, along with the spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.